1. Clean the fish, marinate it with salt and cooking wine for 20 minutes, and then rinse.
2. Shred the ginger, cut the green onion into sections, and spread the green onion on the bottom of the dish. (The fish is too big, I steamed it in 2 dishes.)
3. Put the fish on the white onion, and then put the green onion and ginger.
4. After the water is boiled, steam for 8 minutes in the pot and steam for 2 minutes after turning off the heat. (I steamed the big one for 10 minutes.)
5. Pour out the juice from the steamed fish.
6. Set up a frying pan and saute the ginger.
7. Pour in the light soy sauce, mirin and sugar, turn off the heat, add the green onion, and mix well.
8. Just drizzle the soy sauce on the fish.
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